Ingredients And Nutrition Overview

WeightWatchers Points are estimated by carbohydrates, fats, protein and fiber in product. They are not an affirmation of better quality or nutritional value of the product or its manufacturer. Only way to count for dieters. Less points are better.Read more at Weight watchers diet review

For years Saturated fat was claimed to raise cholesterol levels and give us heart attacks.
Today different studies refute this claim. They say, that replacing saturated fat with carbohydrates or
refined starch or sugar is not changing the heart disease risk.
Not processed carbs nor saturated fats are good for you.
Only if you replace it with polyunsaturated fat, you'll get a reduction in heart disease risk.
So try to have a balanced diet.

Salt (NaCl) is not excactly sodium (Na).
It is not right to use these terms as synonyms.
The FDA recommended limit of sodium is 2,300 mg per day (or even less - about 1500 mg while one is on low sodium diets).
This is much less than the weight of salt.
(5,750 mg per day or 3,750 mg for low sodium diet) and not so convenient to calculate.
Know how much sodium is in your salt - without a calculator:
1/4 tsp salt = 600 mg sodium
1/2 tsp salt = 1200 mg sodium
3/4 tsp salt = 1800 mg sodium
1 tsp salt = 2300 mg sodium

This volume includes both naturally occurring from ingredients and specially added sugars.
USDA tells us that last years each American consumed an average 130 pounds of caloric sweeteners per year!
That works out to 30 tsp of sugars per day approximately 480 extra calories!
Just to think: Eating just 200 more calories daily than your body requires for body functioning and exercise leads to a 20-pound weight gain in a year.

This product is highly processed. If you'll take a look at its ingredient list, you'll discover new words to add to your vocabulary. Many of theses ingredients are required to increase the shelf life of the product and improve the flavor that disappears when food is not fresh.

Mono and diglycerides are commonly used in processed foods to maintain stability in liquid products and "improve" quality in baked goods.
These glycerides could be created using both hydrogenated and partially hydrogenated oils or animal fats. In theory, this may transfer a small amount of trans fats into the product. The glycerides are synthesized into phosphates by reacting with phosphorus pentoxide, a potential environmental hazard. But that's only part of the problem . . .
The presence of mono and diglycerides should discourage you from buying a product for more than just these reasons: their inclusion in a product indicates that it is industrially processed.
Choose products without mono and diglycerides not only for health reasons, but because you are getting a better quality food item overall.

L-cysteine, found in this product, is an additive made from duck feathers or human hair. It is used as a dough conditioner and to extend shelf life.
There are synthetic versions made from non-animal parts - these are more expensive, but well worth it for consumers who do not want duck feathers or human hair in their food. Check the label.
Or better yet, avoid this needless additive. Choose fresh baked breads that use natural preservatives, if any at all. If you have a problem with bread spoilage, freeze your bread and toast or thaw to reheat.

Companies add artificial flavors to products to make them taste better. They are created in a lab and the formulations are guarded as trade secrets.
Flavorings can compensate for flavor loss during processing, substitute for ingredients, lower production costs and increase shelf stability.
Artificial flavorings are cheaper to source than natural flavors and are perceived as "worse" than natural flavors. They are more stable (and usually less chemically complex) than natural flavors.
Artificial flavors are not necessarily bad for you from a health perspective. however, people with food sensitivities or allergies may want to avoid artificial flavors if they are unnamed. You can always contact the manufacturer for more information.

Companies add flavorings to make products taste better. They are created in a lab and the formulations are guarded as trade secrets.
Flavorings can compensate for flavor loss during processing, substitute for ingredients, lower production costs and increase shelf stability. Natural flavorings are more expensive to source than artificial flavors, but tend to be better received by consumers.
People sensitive to MSG, vegans, vegetarians and those with allergies should pay special attention to the phrase "natural flavorings" since glutamates, animal products or allergens may be the source of natural flavors. You can always contact the manufacturer for more information.

Sodium Stearoyl Lactylate is a chemical similar to lactic acid used in the processing of food. The FDA and consumer organizations have found it safe. We don't think it's dangerous, however, it is an indicator that the product is processed. We like that it's biodegradable, but still . . . it provides no nutritional value and few consumer benefits.
When buying food, keep in mind that the presence of Sodium Stearoyl Lactylate means that this item is processed. It makes bread look big and fluffy, icing look light and pillowy, and reduces the amount of fat and sugar needed in baked goods. Sodium Stearoyl Lactylate makes processed food cheaper, more beautiful and gives it a more appealing texture.
We recommend avoiding it if because we like food to be processed as little as possible . . .